# Components:
→ Vegetables
01 - 2 tablespoons vegetable oil
02 - 1 large onion, finely chopped
03 - 1 green bell pepper, chopped
04 - 2 garlic cloves, minced
05 - 1 can (14 oz) diced tomatoes with juice, or 4 ripe tomatoes chopped
→ Spices & Seasonings
06 - 1 teaspoon ground cumin
07 - 1 teaspoon sweet paprika
08 - 1/4 teaspoon ground cayenne pepper (optional)
09 - Salt and black pepper, to taste
10 - 1 teaspoon sugar (optional)
→ Garnish (optional)
12 - Fresh parsley or cilantro, chopped
13 - Crusty bread, for serving
# Method:
01 - Heat vegetable oil in a large skillet over medium heat. Add onion and bell pepper and cook for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute, stirring frequently to release aroma.
03 - Add ground cumin, sweet paprika, and cayenne pepper if using; cook for 30 seconds to toast spices.
04 - Pour in diced tomatoes with juices. Season with salt, black pepper, and optional sugar. Simmer uncovered for 10 to 15 minutes, stirring occasionally until sauce thickens.
05 - Adjust seasoning by tasting and adding more salt or spices if needed.
06 - Create 4 wells in the sauce and crack one egg into each well.
07 - Cover skillet and cook for 6 to 8 minutes until egg whites are set but yolks remain soft.
08 - Remove from heat. Sprinkle with chopped parsley or cilantro if desired. Serve immediately with crusty bread.
